AESTHETIC AWARENESS AESTHETIC AWARENESS OF FOODOF FOOD

The five senses are involved in theThe five senses are involved in the

appreciation of foodappreciation of food

© PDST Home Economics

APPEARANCE & COLOURAPPEARANCE & COLOUR Sight is used to judge appearance and colour.Sight is used to judge appearance and colour.

Appearance = size, shape, surface appearance, Appearance = size, shape, surface appearance, presentation e.g. garnish and serving dish.presentation e.g. garnish and serving dish.

Colour = actual colour, colour change due to cooking, Colour = actual colour, colour change due to cooking, colour added by garnish.colour added by garnish.

Appearance and colour used to judge freshness of food.Appearance and colour used to judge freshness of food.

Certain flavour associated with colours e.g. lemon- yellow, Certain flavour associated with colours e.g. lemon- yellow, strawberry - red, mint - green, lime - green.strawberry - red, mint - green, lime - green.

We expect certain foods to have a certain appearance & We expect certain foods to have a certain appearance & colour e.g. mould ok on Stilton cheese but not on bread.colour e.g. mould ok on Stilton cheese but not on bread.

Colour lost in processing is sometime replaced artificially Colour lost in processing is sometime replaced artificially for the consumer. for the consumer.

FLAVOURFLAVOUR

Flavour of food is a mixture of smell, taste and Flavour of food is a mixture of smell, taste and mouth feel.mouth feel.

Descriptors: Descriptors:

acidic, bitter, bland, creamy, piquant, salty, sharp, acidic, bitter, bland, creamy, piquant, salty, sharp, smoky, sour, spicy, sweet, tangy, tasteless.smoky, sour, spicy, sweet, tangy, tasteless.

SMELLSMELL

Smell (olfactory sense): nasal cavity has receptor Smell (olfactory sense): nasal cavity has receptor cells that detect smell.cells that detect smell.

Intensifies flavour.Intensifies flavour.

Can be used to determine if food is fresh, rancid Can be used to determine if food is fresh, rancid or poisonous.or poisonous.

DescriptiveDescriptive words: aromatic, burnt, fresh, fruity, words: aromatic, burnt, fresh, fruity, pungent, roasted, smoky, sour, spicy, strong.pungent, roasted, smoky, sour, spicy, strong.

TASTETASTE

Detected by receptors called taste buds on the tongue.Detected by receptors called taste buds on the tongue.

Substances cannot be tasted until dissolved. Saliva Substances cannot be tasted until dissolved. Saliva dissolves and controls temp. of food.dissolves and controls temp. of food.

Processing causes flavour loss which is replaced Processing causes flavour loss which is replaced artificially e.g. monosodium glutamate.artificially e.g. monosodium glutamate.

Recent molecular and functional data have revealed Recent molecular and functional data have revealed that, contrary to popular belief, there is no tongue that, contrary to popular belief, there is no tongue 'map': responsiveness to the five basic modalities — 'map': responsiveness to the five basic modalities — bitter, sour, sweet & salty — is present in all areas of bitter, sour, sweet & salty — is present in all areas of the tongue.the tongue.

MOUTH FEELMOUTH FEEL

Nerves in the skin of the mouth are stimulated by Nerves in the skin of the mouth are stimulated by thermal or chemical reactions e.g. coldness of ice thermal or chemical reactions e.g. coldness of ice cream or burning of chilli.cream or burning of chilli.

Mouth feel helps us detect the texture of food.Mouth feel helps us detect the texture of food.

TEXTURETEXTURE Refers to consistency and rough or smoothness of Refers to consistency and rough or smoothness of

the food.the food.

It is detected by mouth feel and sight.It is detected by mouth feel and sight.

Variety of textures is important in a meal.Variety of textures is important in a meal.

Very important in bland foods e.g. Lettuce.Very important in bland foods e.g. Lettuce.

Mouth feel of processed foods can be improved Mouth feel of processed foods can be improved using additives e.g. humectants – moistness.using additives e.g. humectants – moistness.

Descriptors: brittle, chewy, coarse, crunchy, dry, Descriptors: brittle, chewy, coarse, crunchy, dry, fibrous, fizzy, flaky, grainy, greasy, lumpy, moist, fibrous, fizzy, flaky, grainy, greasy, lumpy, moist, mushy, powdery, smooth, soft, spongy, sticky.mushy, powdery, smooth, soft, spongy, sticky.

SOUNDSOUND Detected by hearing.Detected by hearing.

Noticed during preparation and eating of food.Noticed during preparation and eating of food.

Certain sounds associated with certain foods e.g. Certain sounds associated with certain foods e.g. sizzling sausages.sizzling sausages.

Used to determine freshness of food e.g. crunchy Used to determine freshness of food e.g. crunchy vegetables or biscuits. vegetables or biscuits.

Descriptors: bubbling, crackling, crunchy, fizzy, Descriptors: bubbling, crackling, crunchy, fizzy, sizzling, snapping.sizzling, snapping.

(H.L) (H.L) SENSORY ANALYSISSENSORY ANALYSIS

Sensory analysis is a science used to measure, Sensory analysis is a science used to measure, analyse and interpret reactions to food analyse and interpret reactions to food characteristics perceived by the senses of sight, characteristics perceived by the senses of sight, smell, touch, hearing and taste.smell, touch, hearing and taste.

The 5 senses are involved in sensory analysis.The 5 senses are involved in sensory analysis.

The properties analysed are called organoleptic The properties analysed are called organoleptic properties i.e. appearance, aroma, texture, properties i.e. appearance, aroma, texture, flavour, aftertaste.flavour, aftertaste.

(H.L) (H.L) USES OF SENSORY USES OF SENSORY ANALYSISANALYSIS

Developing new food products.Developing new food products.

Evaluating products and dishes.Evaluating products and dishes.

Testing modified dishesTesting modified dishes

(H.L) (H.L) SENSORY ANALYSIS SENSORY ANALYSIS TESTSTESTS

3 types of test used. Each test has a different aim.3 types of test used. Each test has a different aim.

TEST TYPETEST TYPE AIMAIM

Preference Preference testtest

Which product is preferred or is a Which product is preferred or is a product acceptableproduct acceptable

Difference Difference testtest

Can a difference be detectedCan a difference be detected

Descriptive Descriptive testtest

Rank organoleptic properties of a Rank organoleptic properties of a productproduct

(H.L) (H.L) CONTROLLING TESTS CONTROLLING TESTS TO GET ACCURATE RESULTSTO GET ACCURATE RESULTS

Timing: mid-morning, mid afternoon - taste Timing: mid-morning, mid afternoon - taste sensitivity best.sensitivity best.

No strongly flavoured foods for at least 30 mins. No strongly flavoured foods for at least 30 mins. before tests.before tests.

Temp. of all samples the same.Temp. of all samples the same. Equal quantity of each sample.Equal quantity of each sample. Rinsing water needed.Rinsing water needed. Sample containers identical in size, shape, colour.Sample containers identical in size, shape, colour. Coding of samples must not cause Coding of samples must not cause

bias e.g. 1,2,3 or a,b,c, not appropriate. bias e.g. 1,2,3 or a,b,c, not appropriate. Sequencing must be well planned.Sequencing must be well planned.

(H.L) (H.L) SEQUENCING OPTIONSSEQUENCING OPTIONS

Random: used for large number of samples.Random: used for large number of samples.

Balanced: used in triangle test. Every possible Balanced: used in triangle test. Every possible order occurs an equal number of times order occurs an equal number of times ( A=sample, B= control), AAB, ABA, BAA, BBA, ( A=sample, B= control), AAB, ABA, BAA, BBA, BAB, ABB.BAB, ABB.

Using a combination of balanced and random Using a combination of balanced and random sequencing.sequencing.

(H.L) (H.L) PREFERENCE TESTSPREFERENCE TESTS

Paired Preference TestPaired Preference Test Two samples presented and testers indicate Two samples presented and testers indicate

which they prefer.which they prefer.

Hedonic Ranking Test Hedonic Ranking Test One or more samples are ranked on a verbal One or more samples are ranked on a verbal

scale (5, 7 or 9 point scale) like a lot, like a little, scale (5, 7 or 9 point scale) like a lot, like a little, neither like or dislike, dislike a little, dislike a lot.neither like or dislike, dislike a little, dislike a lot.

(H.L) (H.L) DIFFERENCE TESTSDIFFERENCE TESTS

Simple Paired TestSimple Paired Test Two samples are presented. Tester indicates whether Two samples are presented. Tester indicates whether

they are the same or different.they are the same or different.Paired Comparison TestPaired Comparison Test

Paired samples are presented. Testers state the Paired samples are presented. Testers state the difference between the samples based on one difference between the samples based on one characteristic per pair e.g. which of the pair is characteristic per pair e.g. which of the pair is sweetest, which of the next pair is saltiest etc. Could sweetest, which of the next pair is saltiest etc. Could be used to detect differences between commercial be used to detect differences between commercial and home-made products.and home-made products.

Triangle TestTriangle Test 3 samples presented, 2 of the 3 are identical. Tester 3 samples presented, 2 of the 3 are identical. Tester

has to identify which one is different. Could be used has to identify which one is different. Could be used to compare brands, or to see if slight changes made to compare brands, or to see if slight changes made to products can be detectedto products can be detected

(H.L) (H.L) DESCRIPTIVE TESTSDESCRIPTIVE TESTS

Ranking TestsRanking Tests Used to sort a choice of foods 2-12 samples in order. Used to sort a choice of foods 2-12 samples in order.

Food could be ranked (i) by preference or (ii) Food could be ranked (i) by preference or (ii) according to a particular characteristic, e.g. according to a particular characteristic, e.g. sweetness, colour etc.sweetness, colour etc.

Rating Rating teststests Used to find out (i) how much a person likes or Used to find out (i) how much a person likes or

dislikes a food or (ii) to compare 2 or more foods for dislikes a food or (ii) to compare 2 or more foods for different aspects of quality using a 5,7 or 9 point different aspects of quality using a 5,7 or 9 point scale.scale.

(H.L) (H.L) PRESENTING RESULTSPRESENTING RESULTS Results must be presented and analysed to find Results must be presented and analysed to find

out what changes are needed in the product.out what changes are needed in the product. Results can be presented on:Results can be presented on:

a star diagram, a histogram, a pie chart, a star diagram, a histogram, a pie chart,